Vegetarian Chili

Makes about 4 cups

2     teaspoons olive oil
1     ½-inch piece fresh ginger, finely chopped
1     garlic clove, finely chopped
½    medium onion, finely chopped
½    teaspoon kosher salt, divided
       pinch freshly ground black pepper, divided
½    medium bell pepper, yellow or green preferably (for color),cored, seeded and finely chopped
1     can (14.5 ounces) diced tomatoes, with juices
1    can (15 ounces) beans, drained and rinsed, we recommend either kidney or black beans
1    tablespoon tomato paste
1    chipotle (left whole) in adobo sauce, 
½   teaspoon adobo sauce
¼   teaspoon ground cumin
¼   teaspoon ground cinnamon
      shredded Cheddar or Monterey Jack, for garnish
      fresh cilantro, for garnish
1    tablespoon pure maple syrup
1    teaspoon chili powder

Nutritional information per serving (1 cup):
Calories 256 (9% from fat) • carb. 46g • pro. 13g • fat 3g • sat. fat 0g • chol. 0mg sod. 0mg • calc. 119mg • fiber 11g

Function: Microwave

1. Put the oil, ginger, garlic, onion and pinch of salt and pepper into a microwave-safe casserole dish and place in the Cuisinart® 3-in-1 Microwave AirFryer Oven. Select Microwave, set time and power level for 2 minutes on High (10P), and press Start.
2. At the end of the cycle, carefully remove casserole dish and add the remaining ingredients, except for the cheese and cilantro. Stir to combine, cover and return to oven. Select Microwave, set time and power level for 12 minutes on High (10P), and press Start.
3. Divide finished chili into serving bowls and top with shredded cheese and fresh cilantro.